
I return with one of my all-time favorite Venetian recipes: “Mazzancolle in Saor” (sweet and sour prawns) served in goblets, on soft and creamy, warm, white polenta. An unmistakable flavor, a cornerstone of Venetian cuisine and that of my home.
The recipe takes a while, but it is easy. It involves slow cooking the onions, which should then be deglazed with white wine vinegar and seasoned with a little salt and sugar. The prawns are quickly fried and then put in a container well covered by the onions. Pine nuts and soaked raisins are added, and the dish is left to marinate in this way for at least 24 hours before eating it.
Then, very simply, you serve the Mazzancolle in Saor over some white, creamy polenta, which you will cook according to times and methods appropriate to the quality chosen, taking care, however, to keep it very soft. Scroll below for the detailed recipe, or watch this video to see how to make it!